Table 2.
Principal volatile compounds comprising the distinctive aromas of different fruit cultivars.
| Fruit Type | Cultivars/Varieties | Principal Volatile Compounds in Aroma † | References |
|---|---|---|---|
| Apple | Cox orange | Acetaldehyde, ethyl butanoate, ethyl methyl propanoate, 2-methyl butanol | [18] |
| Elstar | Ethyl butanoate, ethyl 2-methyl butanoate | [18] | |
| Fuji | Ethyl 2-methyl butanoate, 2-methyl butyl acetate, hexyl acetate | [18] | |
| Pink Lady | Butyl acetate, hexyl acetate, 2-methylbutyl acetate, hexyl butanoate, hexyl 2-methyl butanoate, hexyl hexanoate | [20] | |
| Banana | Cavendish | (E)-2-hexenal, acetoin | [38] |
| Frayssinette | 2, 3-Butanediol, solerol | [39] | |
| Plantain | (E)-2-hexenal, hexanal | [23,38,40] | |
| Blackberry | Black Diamond | Furaneol, 2-heptanol, β-ionone, linalool | [41,42] |
| Marion | Furaneol, hexanal, β-ionone, linalool | [41,42] | |
| Blueberries | Primadonna, Jewel | Many aliphatic esters, C6-aldehydes | [43] |
| Snowchaser, FL02-40 | Primarily terpenoids, less aliphatic esters | [43] | |
| Grape | Cabernet Sauvignon | Benzene derivatives, monoterpenes, and sesquiterpenes, (also primarily alcohols) | [44–46] |
| Muscat | Citral, citronellol, diendiol I, diendiol II, geraniol, linalool, rose oxide, nerol | [44–46] | |
| Riesling | Geraniol, α-muurolene, (also primarily esters and aldehydes) | [44–46] | |
| Mango (Columbian) | Haden Irwin, Manila | δ-3-Carene | [47] |
| Hilacha, Vallenato | α-Pinene | [47] | |
| Van Dyke | α-Phellandrene | [47] | |
| Yulima | Terpinolene | [47] | |
| Pineapple | Cayenne | Ethyl 2-methylbutanoate, ethyl hexanoate, 2, 5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF), decanal, ethyl 3-(methylthio) propionate, ethyl butanoate, (E)-3-ethyl hexenoate | [48] |
| Tainong No. 4 | Furaneol, 3-(methylthio) propanoic acid methyl ester, 3-(methylthio) propanoic acid ethyl ester, δ-octalactone | [49] | |
| Tainong No. 6 | Ethyl-2-methylbutyrate, methyl-2-methylbutyrate, 3-(methylthio) propanoic acid ethyl ester, ethyl hexanoate, decanal | [50] |
†
Principal chemicals (VOCs) found in complex fruit volatile mixtures are listed in alphabetical order, not in order of relative abundance by quantity within mixtures analyzed from individual fruit cultivars or varieties.